Vegetarian, Roasted Crimini With Nuts

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Vegetarian, Roasted Crimini With Nuts

 

These mushrooms come out chewy and sweet. The nutty flavor is

delightful, and the lemon zest underscores the flavors quite well.

 

1/3 cup hazelnuts

1-1/2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon thyme leaves

1 1/2 pounds medium crimini mushrooms, trimmed and cleaned

1/4 teaspoon grated lemon zest

Pepper to taste

 

Preheat oven to 450 degrees F.

Spread the hazelnuts in a pan and mist lightly with water. Place them

in the oven. Roast the nuts until the papery skins crack and the nuts

begin to color. Should take about 10 to 15 minutes. Allow to cool. To

remove the skins, whirl the nuts in a food processor fitted with a

plastic blade. Spread them out to cool and when cool, chop.

In a large bowl, whisk together the oil, lemon juice, salt, and thyme.

Add the mushrooms and coat as evenly as possible.

Spread the mushrooms in a roasting pan in a single layer. Roast until

cooked through and burnished. Should take about 10 to 15 minutes. Add

the lemon zest and toss well.

Transfer the mushrooms to a serving dish and sprinkle with the

hazelnuts. Season with salt and pepper, and serve hot.